The Ultimate Ube Pound Cake Recipe (2024)

FAQs

What makes a pound cake more dense? ›

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

This classic pound cake should not sink in the middle, unless the cake was under-baked or extra liquid was added. Bake the cake for longer. If you over-beat the eggs, or beat the butter and sugar too fast, or added too much baking powder, the cake can rise too much and flow over the edges of the pan.

Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat, and flours more hard wheat, making the cake heavy.

Be careful not to overbeat the butter-sugar mixture, especially on a hot day — you could rupture the air cells and cause the batter to be heavy.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

Add moisture: One of the most common reasons for a dry cake is a lack of moisture. You can add moisture to the cake by adding extra liquid to the recipe, such as milk, yogurt, or sour cream. You can also add fruits or pureed vegetables to the batter.

What happens when you overmix batter? ›

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Cream the butter and sugar on low until blended, about 30 seconds. Increase the speed to medium (a 4 on a KitchenAid stand mixer) and beat until pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating for a full minute after each addition. Scrape the bowl with a spatula between additions.

Overly soft or melted butter will whip up into frothy air bubbles, which eventually collapse into a greasy, wet batter and bake into a heavy and soggy baked good. To soften butter, beat the butter and sugar at a moderate speed for 2 to 3 minutes, and you'll be well on your way to baking perfection!

Sometimes it is because you have the temperature too high. Other times it is because you didn't flour and oil the pan.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Room Temperature Ingredients: Ensure your butter, eggs, and any other dairy ingredients are at room temperature. This helps to achieve a smoother batter and a more even bake. Sifting Dry Ingredients: Sift flour and leavening agents to create a lighter cake.

This is great for cookies and brownies and pie crust, but cakes that call exclusively for all purpose flour will have more of a dense and chewy texture. On the other hand, cake flour only contains 6-8% protein. It has a lighter and more velvety texture, and also is a little bit lighter in color.